Mexican-Style Corn And Rice

Mexican-Style Corn And Rice


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The fewer the ingredients, the tastier the outcome! This simple brown rice and corn casserole is perfect for any and every meal. Try adding freshly squeezed lime juice for a more tart dish.

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Time needed

15 min preparation + 45 min cooking

Serving Size / Yield

6 servings


  • 1 C. brown rice
  • 2 C. chicken broth
  • 1 4-oz. can green chilies
  • 8 oz. frozen corn, thawed
  • 2 medium yellow squash, diced
  • 1 C. sour cream
  • 1 1/2 C. shredded Mexican cheese blend
  • 1/3 C. cilantro, minced
  • salt and pepper to taste

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Preheat your oven to 350°F and grease the inside of a casserole dish. Using broth instead of water, cook rice according to package instructions. Once rice is cooked, stir in remaining ingredients except cilantro and transfer to your prepared baking dish. Bake for 30 minutes. Let stand for five minutes before sprinkling with cilantro and serving.

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